Starch is made up of long chains of glucose molecules joined together. It is found in foods like bread, rice, potatoes and pasta.
|
|
- Wendy Ross
- 7 years ago
- Views:
Transcription
1 FACTSHEET No. 25 Bread Introduction What are carbohydrates? Carbohydrates can be divided into two main groups, sugars and starch: Sugars: These can be made from one single sugar molecule (monosaccharides), such as glucose or fructose, or from two sugars joined together (disaccharides), such as sucrose (standard table sugar), which is made of a glucose and fructose molecule joined together. Sugars can be found naturally in foods like fruit, honey and milk and can also be added to foods in various forms. Starch: Starch is made up of long chains of glucose molecules joined together. It is found in foods like bread, rice, potatoes and pasta. The Composition of Bread Table 1. The nutrient content of bread per 100g (FSA, 2002). Nutrient Content/100g White bread Brown bread Wholemeal bread Energy, kj Energy, kcal Protein, g Fat, g Carbohydrates, g Sugars, g Fibre (NSP), g Fibre (AOAC)g* Starch, g *Calculated from NSP value by multiplying by The AOAC method of measuring fibre is used on food labels in Europe As shown in table 1, bread contains between 42 46g of carbohydrate per 100g. The majority of this is starch, but bread contains a very small amount of sugar. Bread is low in fat, contains fibre and is a source of some vitamins and minerals. For example, white bread is a source of thiamin (vitamin B 1 ) and calcium (FSA
2 The sugar in bread generally comes from sugars naturally present in flour or those produced from the starch in flour that has been broken down into sugar during the fermentation process. This means that bread inevitably contains a small amount of sugar (approximately 1g per slice or a quarter of a teaspoon). If sugar has been added to bread, then this will be included in the list of ingredients and the amount per slice may be higher. Bread makes only a small contribution to sugar intakes, contributing about 8% of total sugars (including natural and added sugars) to the diet on average for adults. UK dietary recommendations The government s eatwell plate shows the UK food based dietary recommendations. The eatwell plate is a model of the different types of food, and the proportions we should eat them in, to have a well balanced and healthy diet. Bread is included in the Bread, rice, potatoes, pasta and other starchy foods group, which should make up about one third of our diet. According to the eatwell plate, meals should be based on starchy foods. The UK Family Food Survey suggests that people in the UK are not currently following the dietary pattern suggested by the eatwell plate and that starchy foods make up only 20% of the diet compared to the 33% that is recommended. In contrast, the group Foods and drinks high in fat and/or sugar made up 20% of the diet compared to the recommended proportion of 8%. Although the total amount of energy (calories) from carbohydrate in the UK diet is in line with the recommendation that carbohydrates should provide about 50% of our energy intake, too much of this is coming from added sugars. This means that the amount of carbohydrate we get from sugars that are added to foods and drinks needs to be reduced and the amount we get from starchy foods should be increased. Digestion, absorption and metabolism of carbohydrates from sugars and starch During digestion, sugars and starches in foods and drinks are broken down into their individual sugar units by digestive enzymes in the stomach and small intestine, sucrose for example is broken down into glucose and fructose and starches are broken down to individual glucose molecules. These molecules are absorbed from the small intestine into the bloodstream. The rate at which this happens can be affected by many factors, including the type of the starch or sugar, the other components of the food such as fat, protein and fibre, the form of the food (i.e. whether it was liquid or solid), and the other foods that were consumed at the same time. The rate at which glucose reaches the bloodstream after eating a food is related to its glycaemic index (GI). Based on a scale of 1 to 100, this gives a ranking of carbohydrate foods according to the rate at which they raise blood glucose levels; the higher the score the more quickly the glucose is released. While some breads have a low GI rating, both white and wholemeal versions generally have a higher GI, so glucose from the 2
3 starch in bread reaches the bloodstream relatively quickly when the bread is eaten on its own. However, it should be noted that if spread with butter or margarine, or if eaten with other foods for example as a sandwich or with a vegetable soup, then the speed at which glucose from starch in bread reaches the bloodstream would be different (and likely to be lower). It is also important to note that GI in itself is not a good indicator of the healthiness of foods, for example, high fat foods, such as confectionary and fried snacks, will have a lower GI but are not healthier compared with higher GI foods like bread and rice. It is important to focus on the balance of our meals, which should be low in fat, salt and sugar and contain plenty of fruit and vegetables. The release of glucose into the blood causes an increase in insulin production. This is a normal physiological response that allows glucose to enter the cells of the body and avoids excessive amounts of glucose in the bloodstream. In healthy people, the concentration of glucose in the blood is tightly controlled and not allowed to fluctuate beyond specific levels and so the commonly held belief that blood glucose can vary greatly is not true for people with normal glucose control. Those with diabetes or impaired glucose tolerance (pre diabetes) may suffer from extremes of blood glucose, which need to be managed with medication, insulin injections or lifestyle approaches. However, people with diabetes are still advised to follow the healthy eating recommendations for the general population i.e. that starchy foods (ideally those with a lower GI) should make up about a third of the diet and that meals should be based on starchy foods. Once the glucose and other sugars have been absorbed, they are transported around the body and used to provide cells with energy. The brain in particular relies on glucose as its main fuel and uses about 120g of glucose per day. Muscles also preferentially use glucose during physical activity, making starchy foods important for those doing a lot of exercise. Any glucose that is not used by the cells of the body is converted into glycogen (chains of glucose) and is stored in the liver and muscles to be used when needed. When the glycogen stores are full, any excess glucose is converted to body fat. Bread, carbohydrates and health There have been suggestions in the media in relation to stories on sugar and health, that consuming starchy foods like bread is the same as consuming foods high in added sugar, due to the fact that starches are broken down to sugars. However, it is important to note that, while people may consume sugar on its own in drinks or sweets, people never eat pure starch starch is one component of a food consumed. Although starches from foods like bread are ultimately broken down to glucose, this argument ultimately ignores the wider importance of starchy foods for health and the important role of fibre and other nutrients that starchy foods contain. For example, a medium slice (36g) of average white bread contains about 17g starch, 1g sugars, 3g protein, 0.7g fat, 0.5g fibre and 13g water, as well as some vitamins and minerals. As outlined below, bread makes an important contribution to intakes of a number of nutrients in the UK. 3
4 Bread is an important part of the traditional British diet and, together with potatoes, pasta, rice and other starchy foods, is a source of starchy carbohydrate. Apart from carbohydrate, bread can also provide vitamins (such as thiamin, niacin and folate), minerals (such as calcium, iron and magnesium), as well as dietary fibre. During the milling of white flour, a certain amount of bran and germ are removed from the grain, resulting in the loss of a number of key nutrients. In the UK, the composition of white and brown flours is controlled by government regulations, which require that the key nutrients lost through milling are restored. This ensures that white and brown bread contain similar levels of these key nutrients as wholemeal bread, which uses 100% of the wheat grain. For a healthy, varied diet, it is important to limit the amount of foods containing added sugar, such as soft drinks, biscuits and cakes, and to keep an eye on what is eaten with the starchy carbohydrates we consume. The calorie content of starchy foods increases dramatically when extra fat is added during the cooking and serving process. Bread on its own is low in fat and sugar it is important to watch how much spread you use and to be careful with your choice of fillings and toppings. Table 2: Average daily nutritional contribution of bread to the diet from the National Diet and Nutrition Survey (Henderson et al. 2002) All Bread White Bread Wholemeal bread Brown and other Energy 11% 6% 2% 3% MACRONUTRIENTS Carbohydrate 21% Sugar 8% Fibre 20% 9% 6% 5% Protein 12% Fat 2% VITAMINS Thiamin 14% 9% 2% 3% Folate 11% 6% 2% 3% Niacin 11% 7% 2% 2% 4
5 MINERALS Calcium 19% 13% 2% 4% Iron 15% 9% 3% 3% Magnesium 13% 6% 4% 3% Zinc 11% 6% 3% 2% Potassium 5% 3% 1% 1% In the UK, bread makes a significant contribution to average nutrient intakes as shown in table 2 above, providing 21% of carbohydrate and 20% of fibre intakes. Bread also contributes to micronutrient intakes, providing 14% of thiamin intake, 11% of both niacin and folate, 19% of calcium, 15% of iron, 13% of magnesium and 11% of zinc. Considering that average fibre intakes in the UK are well below recommended levels and that surveys show that there are groups within the population that have low intakes of these micronutrients, the role of bread in the UK diet remains an important one, particularly in relation to gut health. Acknowledgements This factsheet was commissioned by the Federation of Bakers and prepared by the British Nutrition Foundation, February References Food Statistics Pocketbook (2013). Department of Environment, Food and Rural Affairs report 19sep13.pdf [accessed 19th December 2014] Food Standards Agency (2002). McCance & Widdowson s. The Composition of Foods. 6 th Summary Edition. Cambridge: Royal Society of Chemistry ISBN: Diabetes UK. to diabetes/managing your diabetes/healthy eating herbal supplements/ [accessed 19 th December 2014] Henderson et al (2002). National Diet and Nutrition Survey: adults aged 19 to 64 yrs. The Stationary Office. London 5
Level 3. Applying the Principles of Nutrition to a Physical Activity Programme Level 3
MULTIPLE CHOICE QUESTION PAPER Paper number APNU3.0 Please insert this reference number in the appropriate boxes on your candidate answer sheet Title MOCK PAPER Time allocation 50 minutes Level 3 Applying
More informationCarbohydrate Counting
Carbohydrate Counting This booklet is designed to provide information on carbohydrate counting for people managing their diabetes with insulin This booklet was given to you by: Name: Contact Tel No: Introduction
More informationPaediatric Diabetes: Carbohydrate counting
Department of Nutrition and Dietetics Paediatric Diabetes: Carbohydrate counting Everyone with diabetes need to be careful about the foods they eat to ensure that their blood glucose levels stay as close
More informationNutrition Requirements
Who is responsible for setting nutrition requirements in the UK? In the UK we have a set of Dietary Reference Values (DRVs). DRVs are a series of estimates of the energy and nutritional requirements of
More informationBlood Sugar & Glycaemic Index
Nutrition Blood Sugar & Glycaemic Index Lesley Loizou The human body is designed to run on carbohydrates (CHO). While we can use protein and fat for energy, the easiest and most smoke-free fuel is carbohydrate.
More informationUniversity Hospitals of Leicester NHS Trust. Carbohydrates. A guide to carbohydrate containing foods for people with diabetes
University Hospitals of Leicester NHS Trust Carbohydrates A guide to carbohydrate containing foods for people with diabetes This information is designed to help you to understand how carbohydrates affect
More informationCarbohydrate Counting For Persons with Diabetes
MINTO PREVENTION & REHABILITATION CENTRE CENTRE DE PRÉVENTION ET DE RÉADAPTATION MINTO Carbohydrate Counting For Persons with Diabetes About This Kit This kit focuses on basic carbohydrate counting. Remember
More informationDo children with diabetes need a special diet?
Do children with diabetes need a special diet? No! The basic nutritional needs of a child or adolescent with diabetes is the same as their peers Healthy eating is important for all children Children with
More informationNonalcoholic Fatty Liver Disease. Dietary and Lifestyle Guidelines
Nonalcoholic Fatty Liver Disease Dietary and Lifestyle Guidelines Risk factors for NAFLD Typically, but not always seen in patients who are overweight. May have Diabetes and or insulin resistance high
More informationCommittee on Medical Aspects of Food and Nutrition Policy
Nutrient Intakes Last updated: December 2014 This paper describes how nutrient intakes are calculated from food purchases and how they are compared to nutrient recommendations and other dietary guidelines.
More informationTesting for Sugars and Starch
The Science of Nutrition Laboratory Science 70 Testing for Sugars and Starch Carbohydrates are the body's most important and readily available source of energy. Even though they've gotten a bad reputation
More informationMAKING CARBS COUNT Why totting up totals can help your control
ISSUE 17 MAGAZINE MAKING CARBS COUNT Why totting up totals can help your control WINTER FEET Seasonal care to avoid sore paws PLUS New Products roovy giveaways News (for T1 and T2) ELEANA PAPADOPOULOU,
More informationNutrients: Carbohydrates, Proteins, and Fats. Chapter 5 Lesson 2
Nutrients: Carbohydrates, Proteins, and Fats Chapter 5 Lesson 2 Carbohydrates Definition- the starches and sugars found in foods. Carbohydrates are the body s preferred source of energy providing four
More informationHow To Eat Healthily
Pierce College Putman/NUTR& 101 Unit 04 Practice Exam: Carbohydrates 1. Which is not a monosaccharide? a. lactose b. glucose c. fructose d. galactose 2. Used for immediate energy in the body: a. carbohydrates
More informationScreening Tests for Gestational Diabetes
Screening Tests for Gestational Diabetes 50 Gram glucose challenge test If you choose to be screened for gestational diabetes, you may have one of several different tests. The most commonly used screening
More informationThe Five Food Groups and Nutrition Facts
session 4 The Five Food Groups and Nutrition Facts (Note to the presenter: Comments in parentheses are instructions to follow while giving the presentation. Do not read the comments to participants. This
More informationDiabetes Nutrition. Roseville & Sacramento Medical Centers. Health Promotion Department Nutritional Services
Diabetes Nutrition Roseville & Sacramento Medical Centers Health Promotion Department Nutritional Services Agenda Blood sugar goals Factors that affect blood sugar Diet Options: Menus, Exchange Lists,
More informationHIGH FIBER DIET. (Article - Web Site) August 20, 2003
HIGH FIBER DIET (Article - Web Site) August 20, 2003 Dietary fiber, found mainly in fruits, vegetables, whole grains and legumes, is probably best known for its ability to prevent or relieve constipation.
More informationCarbohydrate Counting for Patients with Diabetes. Lauren Dorman, MS RD CDE Registered Dietitian & Certified Diabetes Educator
Carbohydrate Counting for Patients with Diabetes Lauren Dorman, MS RD CDE Registered Dietitian & Certified Diabetes Educator Program Purpose To increase knowledge of carbohydrate counting skills for nurses
More informationCarbohydrate Counting (Quiz Number: Manatee3032009)
Page 1 The goal of Carbohydrate Counting is to make clear to you which foods affect your blood glucose and then to spread these foods evenly throughout the day (or to match insulin peaks and durations).
More informationLesson 3 Assessing My Eating Habits
Lesson 3 Assessing My Eating Habits Overview This lesson introduces the federal guidelines for healthy eating. Students assess their eating habits against these guidelines and make suggestions for improvement.
More informationType 1 Diabetes Management Based on Glucose Intake www.utmem.edu/endocrinology click Patients (Revised 7/13/2007)
Type 1 Diabetes Management Based on Glucose Intake www.utmem.edu/endocrinology click Patients (Revised 7/13/2007) The following is a system of insulin therapy, diet management, and blood glucose monitoring
More informationPediatrics. Specialty Courses for Medical Assistants
Pediatrics Specialty Courses for Medical Assistants 7007 College Boulevard, Suite 385 Overland Park, Kansas 66211 www.ncctinc.com t: 800.875.4404 f: 913.498.1243 Pediatrics Specialty Certificate Course
More informationSugars, Starches, and Fibers Are All Carbohydrates
Sugars, Starches, and Fibers Are All Carbohydrates What are carbohydrates? Today's food advertisements call them carbs, but they are not all the same. They are a group of compounds that have some similarities
More informationHealthy Eating for Diabetes
Healthy Eating for Diabetes What is diabetes and why is it important to manage it? Diabetes occurs when there is too much glucose in the blood. Learning how to manage your diabetes will help you feel better
More informationInsulin Dependent Diabetes Trust
Insulin Dependent Diabetes Trust Type 2 and You April 2010 Registered Company Number 3148360 Registered Charity No 1058284 Welcome to the third issue of Type 2 and You. In this issue we look at healthy
More informationNUTRIENTS: THEIR INTERACTIONS
NUTRIENTS: THEIR INTERACTIONS TEACHER S GUIDE INTRODUCTION This Teacher s Guide provides information to help you get the most out of Nutrients: Their Interactions. The contents in this guide will allow
More informationNo More Carb Confusion
No More Carb Confusion Choosing carbs ( carbohydrates ) wisely helps you control your blood sugar and weight. What is low-carb dieting? What can it do for you when you're trying to control your blood sugar
More informationAdvanced Carbohydrate Counting
Advanced Carbohydrate Counting Living Well with Your Health Conditions What is Carbohydrate Counting? Carbohydrate counting focuses on the amount of carbohydrate (carbs) in your diet. Carbohydrate is the
More informationMy Diabetic Meal Plan during Pregnancy
My Diabetic Meal Plan during Pregnancy When you have diabetes and are pregnant, you need to eat small meals and snacks throughout the day to help control your blood sugar. This also helps you get in enough
More informationCarbohydrate Counting for Pediatric Patients With Type 1 Diabetes. Review Date 4/08 K-0591
Carbohydrate Counting for Pediatric Patients With Type 1 Diabetes Review Date 4/08 K-0591 Program Purpose To increase knowledge of carbohydrate counting and insulin management skills for those caring for
More informationDigestive System Why is digestion important? How is food digested? Physical Digestion and Movement
Digestive System The digestive system is made up of the digestive tract a series of hollow organs joined in a long, twisting tube from the mouth to the anus and other organs that help the body break down
More informationAN INTRODUCTION TO CARBOHYDRATE COUNTING
AN INTRODUCTION TO CARBOHYDRATE COUNTING Information Leaflet Your Health. Our Priority. Page 2 of 10 Carbohydrate counting The aim of carbohydrate counting is to allow you to have the freedom to choose
More informationCarbohydrate Counting
Carbohydrate Counting What is Carbohydrate Counting? Carbohydrate counting is a meal-planning tool that many people use to manage their blood sugar. Carbohydrate counting, or carb counting, is done by
More informationWhat impacts blood glucose levels?
What you eat and how much you eat has an impact on your blood glucose levels. Your blood glucose level reflects how well your diabetes is controlled. There are many aspects to eating for target BG (Blood
More informationPresentation Notes Maintaining a Healthy Digestive System
Slide 1 Maintaining a Healthy Digestive System 1 Slide 2 Copyright Copyright Texas Education Agency, 2011. These Materials are copyrighted and trademarked as the property of the Texas Education Agency
More informationNutritional Glossary. Index of Contents
Nutritional Glossary This glossary provides nutrition information about the nutrients commonly found in fruits, vegetables, and other plant foods Each glossary definition has a long and a short version.
More informationsimple steps give you for good bowel health
simple steps give you for good bowel health This booklet contains simple steps you can take to help achieve good bowel health. This is important to everyone, as these small changes will help your digestive
More informationCarbohydrate Counting for Patients With Diabetes. Review Date 4/08 D-0503
Carbohydrate Counting for Patients With Diabetes Review Date 4/08 D-0503 Program Objectives At the end of the session you will know how to: Define carbohydrate counting Identify the relationship between
More informationDIABETES & HEALTHY EATING
DIABETES & HEALTHY EATING Food gives you the energy you need for healthy living. Your body changes most of the food you eat into a sugar called glucose. (glucose) Insulin helps your cells get the sugar
More informationMaterial AICLE. 5º de Primaria.: Food and nutrition (Solucionario)
Material AICLE. 5º de Primaria.: Food and nutrition (Solucionario) 3 SOLUTIONS Activity 3. Listen to the following audio and complete this chart. Then, check your answers using the information in activity
More information2) Herewith the 2nd question in our Q&A series with Ria Catsicas about 'Nutrition and Diabetes':
DIABETES Q&A WITH RIA CATSICAS 1) Today is World Diabetes Day! We ve been chatting to clinical dietitian and nutrition consultant Ria Catsicas about nutrition and diabetes. Ria is a specialist in the practice
More informationHow To Eat Less Sugar
A quick guide to eating less sugar Avoid these foods high in sugar Try these more suitable alternatives Sugar Candarel, Hermesetas, Sweetex Squashes and pure fruit juice Sugar-free squashes Fizzy drinks,
More informationSelf-care guide for people with diabetes
Self-care guide for people with diabetes English Version Supported by an unrestricted grant from 1 When the diagnosis is diabetes..................03 What is diabetes?............................04 What
More informationEating Well with Diabetes. Cassie Vanderwall UW Health Nutrition Registered Dietitian Certified Personal Trainer Certified Diabetes Educator
Eating Well with Diabetes Cassie Vanderwall UW Health Nutrition Registered Dietitian Certified Personal Trainer Certified Diabetes Educator Outline What is Diabetes? Diabetes Self-Management Eating Well
More informationHEALTHY EATING FOR TYPE 2 DIABETES
HEALTHY EATING FOR TYPE 2 DIABETES Information Leaflet Your Health. Our Priority. Page 2 of 11 Introduction This leaflet provides general guidance about food choices if you have Type 2 diabetes. Making
More informationDevelopment of a Glycemic Index Database for Dietary Assessment. Sally F. Schakel, Rebecca Schauer, John H. Himes, Lisa Harnack, Nancy Van Heel
Development of a Glycemic Index Database for Dietary Assessment Sally F. Schakel, Rebecca Schauer, John H. Himes, Lisa Harnack, Nancy Van Heel What is glycemic index? Applies only to carbohydrate foods.
More informationNutrition Information from My Plate Guidelines
Nutrition Information from My Plate Guidelines Note: This information was compiled from the website: http://www.choosemyplate.gov/ for participants in the 4-H Food Prep Contest 1/12/16. The information
More informationBiology 13A Lab #13: Nutrition and Digestion
Biology 13A Lab #13: Nutrition and Digestion Lab #13 Table of Contents: Expected Learning Outcomes.... 102 Introduction...... 103 Food Chemistry & Nutrition.... 104 Activity 1: Testing for the Presence
More informationtype 2 diabetes and you Live Well with Diabetes
type 2 diabetes and you Live Well with Diabetes Basic Guidelines for Good Diabetes Care Check your blood sugar regularly At every doctor visit: Review your blood sugar records Blood pressure Weight Foot
More informationHealthy Eating for people at risk of diabetes or with prediabetes
Healthy Eating for people at risk of diabetes or with prediabetes WHAT IS PREDIABETES / AT RISK OF DIABETES Some patients have a blood sugar level which is higher than normal but not high enough to be
More informationType 1 Diabetes Carbohydrate Counting and Insulin Adjustment
Type 1 Diabetes Carbohydrate Counting and Insulin Adjustment Page 24 Patient Information About this workbook Welcome to this workbook. Some of the topics in the workbook are addressed using a question
More informationFood Allergy Gluten & Diabetes Dr Gary Deed Mediwell 314 Old Cleveland Road Coorparoo 4151 3421 7488
Food Allergy Gluten & Diabetes Dr Gary Deed Mediwell 314 Old Cleveland Road Coorparoo 4151 3421 7488 SUMMARY Type 1 diabetes Onset common in Children Insulin requiring Immune origins with attack on the
More informationReady, Set, Start Counting!
Ready, Set, Start Counting! Carbohydrate Counting a Tool to Help Manage Your Blood Glucose When you have diabetes, keeping your blood glucose in a healthy range will help you feel your best today and in
More informationDietary advice for individuals with diabetes treated with insulin
Dietary advice for individuals with diabetes treated with insulin Delivering the best in care UHB is a no smoking Trust To see all of our current patient information leaflets please visit www.uhb.nhs.uk/patient-information-leaflets.htm
More informationYou may continue to use your old manuals by writing in the detailed changes below:
STANFORD PATIENT EDUCATION RESEARCH CENTER: CHANGES TO THE DSMP LEADER MANUAL (2012 version to the 2015 version) Stanford has corrected the DSMP manuals with the new ADA guidelines. Call- out icons and
More informationNutrient Reference Values for Australia and New Zealand
Nutrient Reference Values for Australia and New Zealand Questions and Answers 1. What are Nutrient Reference Values? The Nutrient Reference Values outline the levels of intake of essential nutrients considered,
More informationGooig ahh ah. When you re as cute as I am, you can afford to be fussy. You have to understand toddlers to understand their needs
Gooig ahh ah When you re as cute as I am, you can afford to be fussy. You have to understand toddlers to understand their needs NAN Toddler milks can be used to complement the nutritional needs of toddlers
More informationA Beginner s Guide to Carbohydrate Counting
A Beginner s Guide to Carbohydrate Counting This slide show explains: What foods contain carbohydrates How much of these foods you can eat Where to look up the carb content of foods Pia has a Bachelors
More information1. Essay: The Digestive and Absorption Processes of Macronutrients
Jenny Kim Professor Rosario Nutrition: Macronutrients Project June 26, 2014 1. Essay: The Digestive and Absorption Processes of Macronutrients Whenever we eat, the foods we ingest in our bodies undergo
More informationCanada s Food Guide Jeopardy
Canada s Food Guide Jeopardy Drafted: July 2008 Revised: December 2012 Eating Well with Canada s Food Guide Veg & Fruit Grain Products Milk & Alternatives Meat & Alternatives Physical Activity Miscellaneous
More informationFertile Food Can you eat your way to pregnancy? Tracy Cherry, RD, CDN University of Rochester Women s Lifestyle Center
Fertile Food Can you eat your way to pregnancy? Tracy Cherry, RD, CDN University of Rochester Women s Lifestyle Center Fertility Food Folklore Almonds a fertility symbol throughout the ages. The aroma
More informationIt is important to know that some types of fats, like saturated and trans fat, can raise blood cholesterol levels.
Healthy Eating You are what you eat! So before you even shop for food, it is important to become a well informed, smart food consumer and have a basic understanding of what a heart healthy diet looks like.
More informationNutritional Advice for Competitive Swimmers
Nutritional Advice for Competitive Swimmers Motivation, training and the genes you get from your parents are considered by many athletes and coaches to be the most important factors for successful athletic
More informationSave Time and Money at the Grocery Store
Save Time and Money at the Grocery Store Plan a Grocery List Making a list helps you recall items you need and also saves you time. Organize your list according to the layout of the grocery store. For
More informationNutrition for Endurance: Cycling
Nutrition for Endurance: Cycling Superior cycling ability comes from good training. However, without good food choices and the correct timing of meals, your training and performance will suffer. You need
More informationGetting Enough Fiber In Your Diet Does Not Have To Be Like This!
Getting Enough Fiber In Your Diet Does Not Have To Be Like This! What is Fiber? Fiber is indigestible carbohydrate found in plant foods, such as fruits, vegetables, and grain products. Your body cannot
More informationBackground (cont) World Health Organisation (WHO) and IDF predict that this number will increase to more than 1,3 million in the next 25 years.
Diabetes Overview Background What is diabetes Non-modifiable risk factors Modifiable risk factors Common symptoms of diabetes Early diagnosis and management of diabetes Non-medical management of diabetes
More informationSUGAR SMARTS. Introduction. Preparation. Suggested Recipes. Key Concepts
SUGAR SMARTS Introduction This lesson uses health concerns around diabetes to introduce a discussion of sugar in our diets. Depending on your audience, you may want to talk about diabetes more generally
More informationHealthy eating for young people with type 1 diabetes
Introduction Eating healthy foods is an important part of managing your child s diabetes. It will help to control your child s blood sugar (glucose) levels and reduce their risk of developing other illnesses
More informationThe Effect of Whole Wheat Flour on Banana Bread
The Effect of Whole Wheat Flour on Banana Bread Kathryn Slaboski F&N November 9, Abstract: Eating a diet rich in whole grains has proven to reduce the risks of heart disease, diabetes, and obesity, among
More informationEating Guidelines for Diabetes
Eating Guidleines Chronic Nutrition Fact Sheets Introduction If you have both diabetes and Chronic (CKD), it may seem that the diabetes and kidney diets don t fit well together. However, with careful planning,
More informationIt is thought that as many as 1 in 5 pre-menopausal women may be affected to various degrees by this syndrome.
N &N utrition ietetics &D Diet sheet Polycystic Ovarian Syndrome What is Polycystic Ovarian Syndrome? Polycystic ovarian syndrome (PCOS) is a health condition linked with an increased amount of certain
More informationtop 5 fat burning tips by steve dennis
top 5 fat burning tips by steve dennis top 5 fat burning tips by steve dennis Are you frustrated about trying to lose body fat? Confused about what foods to eat? Do you often wonder why carbs are bad?
More informationCholesterol made simple!
Cholesterol made simple! Cholesterol is the biggest risk factor for heart disease and also increases your risk of stroke and circulatory disease - Heart UK The Cholesterol Charity What is Cholesterol and
More informationMaintaining Nutrition as We Age
SS-207-06 For more information, visit the Ohio Department of Aging web site at: http://www.goldenbuckeye.com and Ohio State University Extension s Aging in Ohio web site at: http://www.hec.ohio-state.edu/famlife/aging
More informationGaining Weight for Athletes
Gaining Weight for Athletes Prepared by Jenn Van Ness, ATC June 2008 Gain Weight the Healthy Way To gain one pound, you need to eat approximately 500 more calories a day. Approximately one pound of fat
More informationChapter 25: Metabolism and Nutrition
Chapter 25: Metabolism and Nutrition Chapter Objectives INTRODUCTION 1. Generalize the way in which nutrients are processed through the three major metabolic fates in order to perform various energetic
More informationWhat is Type 2 Diabetes?
Type 2 Diabetes What is Type 2 Diabetes? Diabetes is a condition where there is too much glucose in the blood. Our pancreas produces a hormone called insulin. Insulin works to regulate our blood glucose
More informationTRACKS Lesson Plan. Fiber Fill Up On Fiber! Grade: 9-12
TRACKS Lesson Plan Fiber Fill Up On Fiber! Grade: 9-12 I. Nutrition Education Objective: Goal 1: Students will comprehend concepts consistent with USDA guidance related to eating and physical activity
More informationPresentation Prepared By: Jessica Rivers, BASc., PTS
Presentation Prepared By: Jessica Rivers, BASc., PTS Presentation Outline Why should we care about our eating habits? Why is nutrition so important as we age? How do we know if we are eating healthy? What
More informationBiochemistry of Cells
Biochemistry of Cells 1 Carbon-based Molecules Although a cell is mostly water, the rest of the cell consists mostly of carbon-based molecules Organic chemistry is the study of carbon compounds Carbon
More informationFood Groups To Encourage. chapter OVERVIEW
23 chapter 5 Food Groups To Encourage OVERVIEW Increased intakes of fruits, vegetables, whole grains, and fat free or low fat milk and milk products are likely to have important health benefits for most
More informationNutrition and Chronic Kidney Disease
Nutrition and Chronic Kidney Disease I have been told I have early kidney failure. What does this mean? What can I expect? This means that your kidneys are not doing as good a job as they should to help
More informationCORPORATE HEALTH LOWERING YOUR CHOLESTEROL & BLOOD PRESSURE
CORPORATE HEALTH LOWERING YOUR CHOLESTEROL & BLOOD PRESSURE What is Cholesterol? What s wrong with having high cholesterol? Major risk factor for cardiovascular disease Higher the cholesterol higher the
More informationSOLID FATS AND ADDED SUGARS (SoFAS) Know the Limits
COOPERATIVE EXTENSION SERVICE UNIVERSITY OF KENTUCKY COLLEGE OF AGRICULTURE, LEXINGTON, KY, 40546 NEP-207B SOLID FATS AND ADDED SUGARS (SoFAS) Know the Limits The U.S. Department of Agriculture s Dietary
More informationDietary advice for people starting treatment for Hepatitis C. Information for patients Sheffield Dietetics
Dietary advice for people starting treatment for Hepatitis C Information for patients Sheffield Dietetics Do I need to follow a special diet? You don t need to have a special diet but you should try and
More informationPlants: The Ultimate Green Machines Science, Grade Level 7
DRAFT 1 Lesson Title: Plants: The Ultimate Green Machines Grade Level: 7 Subject Area: Science Setting: Garden, Classroom, Laboratory Instructional Time: 1-2 class periods Plants: The Ultimate Green Machines
More informationWHOLE GRAINS FOR GOOD HEALTH
WHOLE GRAINS FOR GOOD HEALTH Section 1: What are Whole Grains? Whole grains are nutritious, delicious, and are included in the WIC program! Whole grains contain the entire grain kernel. That means whole
More informationCARBS, FATS, FIBER & FADS FAD DIETS
CARBS, FATS, FIBER & FADS FAD DIETS Carbohydrates The national recommendation for carbohydrate intake is 40% to 65% of our daily intake. Our requirements change depending on how active we are, our current
More informationHigh blood sugars caused by steroids
High blood sugars caused by steroids Your blood sugars are high because you are taking a medication called steroids. Steroids are used to: decrease swelling decrease the natural response of your immune
More informationAn introduction to carbohydrate counting
An introduction to carbohydrate counting Delivering the best in care UHB is a no smoking Trust To see all of our current patient information leaflets please visit www.uhb.nhs.uk/patient-information-leaflets.htm
More informationHealthy Foods for my School
yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, Healthy Foods for my School Nutrition Standards for Saskatchewan Schools Schools are an ideal place
More informationLesson Title: Nutrient Wise
Standards This lesson aligns with the OSPI Health and Fitness Standards. This lesson will address GLE 1.5.1 Applies nutrition goals based on dietary guidelines and individual activity needs. GLE 1.5.4
More informationYour Cholesterol Lowering Guide
1 Your Cholesterol Lowering Guide Cholesterol plays a vital role in the day-to-day functioning of your body. However, too much cholesterol in the blood can affect your heart health. The good news is that
More informationCarbohydrate Counting and Diabetes
What I need to know about Carbohydrate Counting and Diabetes National Diabetes Information Clearinghouse What I need to know about Carbohydrate Counting and Diabetes Contents What is carbohydrate counting?...
More informationhealthy eating for gestational diabetes
Talking diabetes No.19 healthy eating for gestational diabetes Gestational diabetes occurs in 5 8% of Australian women during pregnancy. It happens because the changing hormone levels in the body have
More informationReading Food Labels. Nutritional values The ingredients of the item The percentage of the Recommended Daily Intake (RDI) of particular nutrients
Eating well involves choosing a variety of foods that are low in saturated and trans fats, low in salt and high in dietary fibre. Food labels carry useful information to help you make choices about the
More informationMicronutrient. Functio. Vitamin A
EHPM Leaflet UK 25/4/00 14:50 Page 1 (1,1) Vitamin and mineral intake We cannot, however, afford to be complacent about our intake of vitamins and minerals. Poor diets with low quantities of fruit and
More information